Does the fear of botulism keep you from canning? Or do you can anyway, yet worry that you'll accidentally kill your loved ones with jam and pickles? While botulism poisoning can be deadly, you can avoid it by following a few basic concepts. Here to illustrate those is Northwest Edible Life with a reassuring and important infographic on How Not To Die From Botulism.

Botulism poisoning is the number one subject people ask me about when I'm teaching canning classes. I often explain that this paralytic illness is serious but rare, and as long as you pay attention to factors like acidity and temperature, canning is not dangerous. As Northwest Edible Life similarly explains in this infographic, you are not "just rolling the botulism dice every time [you] make jam." Take a look at what botulism is and how you can control it:

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Emily Han (formerly Emily Ho) is a writer, recipe developer and educator on topics such as food preservation, wild food and herbalism. She is author of Wild Drinks and Cocktails (Fall 2015), co-founder of Food Swap Network and creator of Miss Chiffonade